I have a weakness for caramel. The flavor profile of this version has the best of all worlds—sweet, burnt, and salty! With the addition of coconut milk and shortening, this caramel has the consistency of a thick, decadent sauce. My all-time favorite way to use it is as a tart filling, topped with large flake sea salt. (Cue mouth water.) It can also be lightly drizzled over a cake, used as a coating for caramel apples, or even as a filling for cupcakes. However you use it, top it off with coarse sea salt for an extra sweet-and-salty twist.
Caramel Sauce
Makes about 3 cups | 990 grams
- 4 cups | 840 grams evaporated cane juice
- 1 cup | 250 ml water
- ½ cup | 120 ml agave nectar
- 1 cup | 235 ml coconut milk
- ¼ cup | 45.5 grams non-hydrogenated palm oil shortening
- ½ teaspoon sea salt
Combine the
evaporated cane juice, water, and agave in a medium saucepan. Stir
lightly to incorporate. Make sure the sides of the pan are
clean
Place the pan
over high heat and cook until the mixture boils and starts to
caramelize, about 20 minutes. Do not stir. Right when it turns dark
golden brown, remove from the heat. Sugar burns very easily at this
stage, so watch carefully
Immediately, but
slowly, stir in the coconut milk and shortening
Stir in the sea
salt and let cool completely before using
To store,
refrigerate in an airtight container for up to 3 months